Classic Portuguese Beans Feijao A Portuguesa Recipe 5

Steps:

• Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.
• Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.
• Pour off all but 2-3 tablespoons of bacon fat; add onion and cook until golden brown, 8 to 10 minutes; Add garlic and cook 1 minute more.
• Add beans, 8 cups water, tomato paste, chourice, red pepper flakes, paprika.
• Cover and simmer until beans are tender, 1-1/2 to 2 hours, stirring occasionally to prevent scorching.
• Just before serving, crumble bacon into beans and season with salt and pepper.

Steps:

• Soak beans in cold water to cover by 2 inches, for 8 hours.
• Cook bacon in a large pot until crisp.
• Transfer to paper towels to drain.
• Discard all but 3 tablespoons of bacon drippings.
• Cook onion in bacon drippings over moderate heat, stirring frequently, until golden brown; about 7-9 minutes.
• Add garlic and cook, stirring until it becomes golden.
• Drain beans and add to onion mixture with remaining ingredients (except bacon).
• Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until beans are tender; about 1 1/2 hours.
• Crumble bacon into beans and season with salt and pepper before serving.

Steps:

• Soak beans in cold water to cover by 2 inches 8 hours.
• Cook bacon in a 4- to 6-quart heavy pot until crisp. Transfer to paper towels to drain. Spoon off (and discard) all but about 3 tablespoons fat in pot. Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes. Add garlic and cook, stirring, until it begins to turn golden.
• Drain beans and add to onion mixture with remaining ingredients (except bacon). Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1 1/2 hours. (Older beans will take longer to cook and require more water during cooking.) Crumble bacon into beans and season with salt and pepper before serving.

Steps:

• Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.

Steps:

• Cook beans, by putting in heavy kettle, cover, with 3 inches of water. Do not cover pot with lid, boil for 3 minutes. NOW cover and remove from heat.
• Let stand 1 hour. Cook bacon or salt pork add to beans. Do not disguard drippings.
• Return to heat, remove lid and boil, reduce to simmer approximately 1-2 hours.Until tender, drain off water until just covered.
• Take pan drippings and cook onion.
• Add Allspice and Ketchup cook at a simmer 2 minutes.
• Add mixture to beans and simmer, the day away.

Steps:

• Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.
• Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.
• Pour off all but 2-3 tablespoons of bacon fat; add onion and cook until golden brown, 8 to 10 minutes; Add garlic and cook 1 minute more.
• Add beans, 8 cups water, tomato paste, chourice, red pepper flakes, paprika.
• Cover and simmer until beans are tender, 1-1/2 to 2 hours, stirring occasionally to prevent scorching.
• Just before serving, crumble bacon into beans and season with salt and pepper.